Beef short rib ragu from Cook's Illustrated Magazine, Sep/Oct 2017 (page 7)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Creamy Parmesan polenta

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on January 27, 2022

    I used chuck as I can rarely find boneless short ribs. The meat needed the maximum cooking time and started to get overly brown on top, so I suggest checking and stirring as needed. Made a couple days ahead and reheated, this was delicious over parmesan polenta.

  • apattin on December 11, 2017

    It's a wonder. Used Costco boneless short ribs (not the same as removing the bones from regular short ribs; it's a chuck cut) and it was perfect. Don't touch a thing.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.